Chef John'S Sausage & Shrimp Jambalaya Recipe

Name: Chef John'S Sausage & Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 8 ounces andouille sausage, cut into 1/4-inch slices; 2 tablespoons ground paprika; 1 tablespoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 cup diced tomatoes; 1 large green bell pepper, diced; 2 stalks celery, sliced 1/4 inch thick; 4 green onions, thinly sliced; 1 teaspoon salt; 1 bay leaf; 1 cup uncooked brown rice; 3 cups chicken stock; 1 pound large shrimp, peeled and deveined; salt and ground black pepper to taste

Servings: persons

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

1
Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
2
Stir in paprika, cumin and cayenne; cook for 1 minute.
3
Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
4
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
5
Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 8 ounces andouille sausage, cut into 1/4-inch slices, 2 tablespoons ground paprika, 1 tablespoon ground cumin, and more.

Yes, Chef John'S Sausage & Shrimp Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Sausage & Shrimp Jambalaya

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